LEMON-BASIL PASTA
Protein-packed cannellini beans, lemon zest, and heady fresh basil fill this made-in-minutes pasta dish with fresh summer flavors. To store extra basil, snip a quarter-inch from its stems, stand it in a glass filled with about an inch of water, cover loosely with a plastic bag, and refrigerate.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
- Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.
- In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.
- To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.
Nutrition Facts : Calories 452 kcal, Carbohydrate 75 g, Protein 18 g, SaturatedFat 1 g, Sodium 648 mg, Sugar 4 g, Fat 10 g, UnsaturatedFat 8 g
LEMON BASIL PASTA
Light and refreshing Lemon Basil Pasta made with staple ingredients and topped with fresh strips of basil for amazing flavor.
Provided by Julie Blanner
Categories Entree
Number Of Ingredients 7
Steps:
- Bring a pot of salty water to a boil. Prepare noodles al dente.
- In a medium saucepan over medium heat, melt butter and add garlic. Reduce to medium low heat.
- Add lemon juice and cooking wine, stir until warm.
- Toss with drained pasta.
- Top with parmesan and basil.
Nutrition Facts : Calories 352 kcal, Carbohydrate 59 g, Protein 10 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 56 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
BAKED LEMON-BASIL PASTA
I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. But we both loved it and knew that we had to go home and try to replicate it. Here is what we came up with!
Provided by Brennan Cartwright
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
- Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
- To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
- Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 20 g, Cholesterol 49.4 mg, Fat 30.7 g, Fiber 1.6 g, Protein 11.5 g, SaturatedFat 13.2 g, Sodium 299.2 mg, Sugar 1.1 g
PASTA WITH LEMON AND BASIL
This recipe comes from Jamie Oliver by way of Blake Royer at Serious Eats. http://bit.ly/hM0LW9 You could add a touch of decadence with a little bit of marscapone cheese, if you liked. Long pasta shapes (spaghetti, linguine, fettucini, etc) are probably best for this sauce. Since the oil is barely cooked and a prime ingredient, use the best quality extra-virgin olive oil you can find.
Provided by DrGaellon
Categories Lemon
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- In a serving bowl, whisk together lemon zest, lemon juice, Parmesan cheese, olive oil, salt and pepper. It should form a loose emulsion.
- Add pasta and basil to bowl and toss to combine. Add reserved pasta water, a tablespoon at a time, until the sauce has the consistency you desire. Serve with more grated Parmesan.
Nutrition Facts : Calories 690.7, Fat 27.4, SaturatedFat 6.4, Cholesterol 16.5, Sodium 294.3, Carbohydrate 88.4, Fiber 3.8, Sugar 4.1, Protein 22.2
LIGHT LEMON BASIL PASTA
Make and share this Light Lemon Basil Pasta recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First, finely chop about half a large onion and mince or press about four large cloves of garlic (organic, of course).
- Second, take about a handful of organic basil (I hate to admit I don't wash this because it is harder to mince) and then finely chop the basil.
- Third, shred about half to three-quarters cup of parmesan reggiano.
- Fourth, start a pot of boiling salted water.
- Open two cans of chicken broth (I like Ralphs because it is less sodium than Stater Bros.).
- Place about one large heaping tablespoon of cornstarch in a short water glass or coffee cup.
- Saute onion only over medium heat in about 2 tablespoons of olive oil. Add about three or four shakes of ground white pepper (maybe a bit more if you like it spicy). After about two minutes of saute process, add garlic and continue to stir and heat for another one minute. This brings out flavor of garlic. Then add about 3/4 cup of white wine and raise heat to "high" to deglaze the pan. Boil to reduce the liquid until it is nearly gone.
- Add one can of chicken stock, keeping heat at high. Stir the pan to make sure that all accumulated flavor on side of pan is combined with liquid. Boil this down by about half. Then add most of the second can and boil down again by about 1/3.
- While the sauce is finishing, add pasta to boiling water.
- Using the balance of the unused can of chicken stock, slowly pour into the glass of cornstarch stirring to blend the powder into a paste and then add more stock to make it a thick cornstarch liquid. Add this liquid slowly to the sauce, stirring in to incorporate about 15 seconds after pouring. Continue to heat on medium heat until sauce has thickened slightly (won't be much thicker than a heavy liquid) - this won't take much more than 45 seconds. Turn off heat. Add juice from about 1 lemon, more or less if desired. Stir to blend lemon. Set aside.
- Drain pasta. Place in bowls. Add basil to each bowl of dry pasta. Mix. Add a bit of sauce. Mix. Then add a bit of cheese. Mix. Add more sauce and cheese and fresh ground black pepper on top.
BASIL PASTA WITH LEMON GARLIC BUTTER SAUCE
This delicious recipe features all the classic ingredients that you would expect in a Basil Pasta - lots of fresh basil leaves, Parmesan cheese, pine nuts, butter, garlic, and fresh lemon. It's an easy and quick recipe that requires only 7 ingredients and 30 minutes of your time!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons butter, thinly sliced lemon, and minced fresh garlic. Cook for about 5 minutes, stirring a couple of times, until lemon slices brown and release juices and minced garlic is browned but not burned. Remove from heat and add 2 more tablespoons of butter. Stir until it melts. Remove lemon slices from the skillet.
- Bring a large pot of water to boil. Add pasta and cook al dente according to package instructions. Drain pasta.
- Add hot, drained, and cooked pasta to the cast-iron skillet with butter and garlic. Stir everything well.
- Add 2 more tablespoons of butter and grated Parmesan cheese. Stir on low-medium heat for a couple of minutes to spread out the cheese among the pasta and melt it a bit. Remove from heat. Taste and season with salt.
- Add half of the fresh chopped basil to hot pasta and mix everything well.
- When ready to serve, top with the remaining half of fresh chopped basil, toasted pine nuts, and cracked black pepper.
Nutrition Facts : Calories 589 kcal, Carbohydrate 49 g, Protein 20 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 62 mg, Sodium 556 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 17 g, ServingSize 1 serving
LEMON-BASIL BOW TIES
With fresh basil, shredded Parmesan and a splash of citrus, the pasta toss is a delicious accompaniment to many different entrees. Even our children enjoy this quick side dish. -Michelle Harbour, Lebanon, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a skillet, saute garlic in oil for 1 minute. Stir in the lemon juice, lemon zest, salt and pepper. Drain pasta; add to skillet. Add basil; toss to coat. Cook and stir for 1-2 minutes or until basil is wilted. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 302 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 384mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
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